Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products

Muhammad Hussain; Abdul Qayum; Zhang Xiuxiu; Lu Liu; Kifayat Hussain; Pan Yue; Sun Yue; Marwa Y F Koko; Abid Hussain; Xiaodong Li

doi:10.1016/j.foodres.2021.110583

Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products

Food Res Int. 2021 Oct:148:110583. doi: 10.1016/j.foodres.2021.110583. Epub 2021 Jul 2.

Authors

Affiliations

¹ Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China.
² Departments of Animal Nutrition, Institute of Animal and Dairy Sciences, University of Agriculture Faisalabad, Pakistan.
³ Department of Food, Greases and Vegetable Protein Engineering, School of Food Sciences, Northeast Agriculture University Harbin, China.
⁴ Department of Agriculture and Food Science, Karakorum International University, Gilgit, Pakistan.
⁵ Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China. Electronic address: hrblxd@163.com.

PMID: 34507729
DOI: 10.1016/j.foodres.2021.110583

Abstract

Recently protein has gained eminence due to awareness and demand for healthy food. Potato proteins are extracted from potato fruit juice and industrial potato waste; its nutritional and functional values have been found more significant than other vegetables and cereal proteins. Potato proteins can be easily extracted by various separation techniques, including an ion exchange (IEX) and expanded bed adsorption (EBA), and their functional properties can be modified for desire purposes. It contains many essential amino acids necessary for the human body, with an amino acid score (AAS) of 65%. Recent research on potato proteins resulted in several descriptions of new technologies to produce food-grade potato protein. It has recently drawn more attention as a protein source for human consumption, especially as an allergy free protein source and selective activity against cancer cells. Growing shreds of evidence have highlighted that potato protein can be used in many upcoming nutraceuticals and allergy-free food products. Therefore it is gaining more attention from nutritionists and food scientists. This review has summarized the recent knowledge on the nutritional and functional aspects of potato proteins, especially its non-allergic properties, enhancement in functional properties, and possible future-based products.

Keywords: Allergy-free; Future products; Potato proteins; Purification.

Publication types

Research Support, Non-U.S. Gov't
Review

MeSH terms

Dietary Supplements
Food Hypersensitivity*
Fruit and Vegetable Juices
Humans
Solanum tuberosum*
Vegetables